Singing songs like “The Man I Love” or “Porgy” is no more work than sitting down and eating Chinese roast duck, and I love roast duck. – Billie Holiday As much as I adore duck, I have never cooked it. Until now. When I saw Nosh’s recipe for duck this week, I knew that I had to make it. Absolutely had to. With a title like Sticky Cherry Duck legs with Parsnip Mash and Roast Fennel, I didn’t stand a chance. They even listed Nipple Hill Pinot Noir for the marinade. Cherries, duck legs and nipples. I don’t know where this is leading to, but it sounds sexy. The recipe can be downloaded from their website here. It is a pdf so don’t freak out when your computer pauses for a moment to download and open the file. My only adaptions were that I used bouillon instead of stock, garam masala instead of allspice (I thought I had, but turns out I didn’t have allspice) and I roughly split the recipe in half since I was cooking for …